Recipes for "strawberry rhubarb pie"

Preheat the oven to 400 degrees F (200 degrees C).

Mix flour and sugar together in a large bowl.

Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.

Pour filling into prepared pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.

Brush egg yolk on top of pie with a pastry brush.

Sprinkle with sugar.

Cut several slits in the top crust to allow steam to escape.

Bake in the preheated oven until bubbly and brown, about 35 to 40 minutes. Cool pie on rack.

Enjoy!

Place rack in the middle and preheat the oven to 400°F.

In a large bowl, gently combine the rhubarb and the strawberries with the sugar, tapioca, salt, and orange zest. Let sit for 10 minutes.

Roll out one disc of pastry dough and line the bottom of a pie dish with it. Trim to 1/2 inch from the edge. Transfer the filling into the crust and spread out evenly.

Roll out the second disc of pastry dough and place over the pie. Trim the edges to an inch from the edge of the pie dish. Tuck the top crust edges over the bottom crust edges and use your fingers or a fork to crimp the top and bottom edges together. Cut slits in the top for the steam to escape.

(If you want, for a nice glaze on your pie, use a pastry brush to brush a thin layer of egg white or cream over the top of the pie.)

Place pie on the middle rack of the 400°F oven with a baking sheet on a lower rack to catch any juices that might spill over.

Bake for 20 minutes at 400°F, then reduce heat to 350°F and bake an additional 40-50 minutes longer (50 to 60 minutes longer if doing a 10-inch pie). The pie is done when the crust is nicely browned and the filling (that you can see through the venting holes) thick and bubbly.

Remove from oven and let cool on a rack.

Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken. Pie can also be covered and stored at room temperature for up to 2 days or refrigerated for 5 days.

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Combine the oats, flour, both sugars, cinnamon, and salt in a medium-sized bowl. Mix with a balloon whisk until consistent in color and all the ingredients are evenly distributed. Use your fingers to break up any chunks of brown sugar.

Drizzle the melted butter over the dry ingredients, tossing with a fork until the topping starts to clump together and the dry ingredients are moist. Place the bowl in the refrigerator to chill while you prepare the fruit.

Combine the strawberries, 1/2 cup of the sugar, candied ginger, cornstarch and orange zest in a large bowl, tossing to make sure the strawberries are coated with the dry ingredients. Set aside.

Spray a 10-inch cast iron skillet with cooking oil, and add the rhubarb and the remaining 1/4 cup of sugar. Cook over medium-high heat, stirring constantly, for 5 to 7 minutes, or until the sugar has dissolved and the rhubarb juice starts to thicken. You want to cook off some of the liquid, but you don’t want the rhubarb to get mushy or break down.

Add the strawberry mixture to the hot pan with the rhubarb, covering the rhubarb evenly. Bake in the oven for 30 to 35 minutes.

Take the pan out of the oven and sprinkle the crisp topping over the fruit filling. Return to the oven for an additional 15 to 20 minutes, or until the top of the crisp is golden brown and the fruit filling is bubbling hot.

Let the crisp cool at least 15 to 20 minutes before serving, to allow the filling to thicken a bit. Serve with your favorite vanilla ice cream.

This crisp is best eaten the same day but you can store it in the fridge after it has completely cooled, covered with plastic wrap, for up to 2 days (the crisp topping will soften, but still be delicious). Warm up in a 350°F oven for 10 to 15 minutes before serving.

Suggestion: top with vanilla ice cream, store-bought or homemade.

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Preheat the oven to 400 degrees F (200 degrees C).

Whisk 1 cup flour and salt together in a bowl; cut in ⅓ cup butter with a pastry blender until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, until mixture just holds together. Shape dough into a ball; roll out on a floured work surface into a 12-inch circle (crust will be thin). Fold dough gently into quarters; lay into a 9-inch pie plate. Unfold dough; center in the pie plate. Trim crust to ½ inch overhang; crimp or flute edges; chill in the refrigerator while making filling.

Combine 1 ¼ cups sugar, ⅓ cup flour, cinnamon, and nutmeg in a bowl; stir in rhubarb and strawberries. Pour filling into crust; sprinkle with pecans.

Combine remaining 1 cup flour and ⅔ cup sugar in a bowl; cut in remaining ⅓ cup butter with a pastry blender until mixture resembles coarse crumbs. Sprinkle crumb topping over pie filling; cover pie edges with aluminum foil strips.

Bake in the preheated oven until crumb topping is golden and filling bubbles around edges, 50 to 60 minutes. Remove foil durng last 10 minutes of baking to brown pie edges.

Whisk cornstarch and 1 tablespoon water together in a large bowl until combined; stir in rhubarb, strawberries, white sugar, vanilla extract, cinnamon, and lemon juice. Set filling aside for 30 minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Roll out half dough on a floured surface to fit a 9-inch pie plate; place in pie plate and refrigerate until ready to use. Roll top crust on a floured surface into a 10-inch circle. Cut into 1-inch wide strips with a sharp paring knife or pastry wheel; set aside.

Stir filling; pour into the prepared pie plate. Moisten the rim of the crust with a small amount of water. Start with the longest dough strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Press strips down on crust rim to seal; trim excess. Beat egg white and 1 teaspoon water together in a small bowl; brush over lattice top. Sprinkle with turbinado sugar. Wrap aluminum foil strips around edges of pie.

Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C); bake until crust is golden and filling is bubbling, 40 to 45 more minutes. Remove aluminum foil for the last 10 minutes of baking time. Cool pie completely before serving.

Preheat the oven to 425 degrees F (220 degrees C).

Roll out pie crusts into 11-inch circles. Place 1 crust into a 9-inch pie plate; place on a rimmed baking sheet. Cut remaining crust into ½-inch wide lattice strips; set aside.

Whisk ½ cup flour, ½ cup sugar, and 1 teaspoon cinnamon together; cut in butter until topping resembles coarse crumbs. Set aside.

Combine strawberries, rhubarb, 1 ⅓ cups sugar, remaining ¼ cup flour, ginger, nutmeg, remaining ¼ teaspoon cinnamon, and salt in a bowl; beat in eggs. Spoon strawberry-rhubarb filling into pie crust; sprinkle crumb topping evenly over top.

Moisten the rim of the pie crust with a small amount of water. Start with the longest lattice strips and lay 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.

Bake in the preheated oven for 10 minutes; reduce the oven temperature to 350 degrees C (175 degrees C) and continue baking until filling bubbles and crust is light brown, 45 to 50 minutes more. Cool pie before serving, at least 1 hour.

Preheat the oven to 425 degrees F (220 degrees C).

Combine flour and salt in a large bowl. Pour oil into a 1 cup-sized measuring cup and top with milk; do not mix. Pour oil-milk mixture over flour; blend with a fork until dough forms. Divide dough into 2 balls.

Place 1 ball on a sheet of waxed paper. Top with another sheet of waxed paper and roll out large enough to fit a 9-inch pie plate. Repeat with remaining dough ball. Peel the top paper off of one of the crusts and flip dough into the pie plate. Peel off the paper and press dough in. Set aside remaining dough for top crust.

Mix together rhubarb, strawberries, sugar, tapioca, nutmeg, and salt in a large bowl until fruit is well coated; pour into prepared crust in the pie plate. Cover with top crust; trim and flute the edges to seal, then cut several slits in top crust to allow steam to escape.

Bake in the preheated oven for 20 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and continue to bake for 20 more minutes. Let pie cool before cutting.

Preheat the oven to 400 degrees F (200 degrees C).

Roll out ½ pastry into a 12-inch circle; place into the bottom of a 10-inch pie plate.

Combine 1 ½ cups sugar, tapioca, orange zest, salt, and nutmeg in a large bowl until well blended; gently stir in rhubarb, strawberries, and orange juice, taking care not to crush strawberries. Pour rhubarb-strawberry filling into the prepared pie plate; dot with butter.

Roll remaining ½ pie pastry into about a 12-inch circle; place over fruit filling.

Fold top and bottom crust edges together to seal; flute edges. Brush milk over top crust; sprinkle with 1 tablespoon sugar. Cut several vent holes in top crust.

Bake in the preheated oven until filling is thickened and bubbling and crust has browned, 40 to 50 minutes. Check after 30 minutes of baking time; if edges are browning too quickly, cover them with strips of aluminum foil. Cool pie before serving.

Mix graham cracker crumbs and melted butter together in a bowl; press into the bottom of a 9-inch pie dish. Line bottom of pie crust with one layer of strawberry halves.

Place remaining strawberries in a saucepan; crush (there should be about 1 cup of crushed berries). Stir sugar, water, rhubarb, and cornstarch into crushed berries; bring to a boil over medium-low heat, stirring often, until mixture thickens and becomes translucent. Turn off the heat, let mixture stand until slightly cooled, about 2 minutes; stir in lemon juice. Pour mixture over strawberry halves in pie dish.

Refrigerate until completely chilled, about 1 hour.

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.

Mix strawberries, rhubarb, sugar, tapioca, and lemon juice together in a bowl, and let stand for 15 minutes, stirring occasionally.

Arrange a pie crust into a 9-inch pie dish; pour filling into the bottom crust. Scatter pieces of butter over filling; arrange top crust on pie.

Press the edges together and crimp with a fork to seal.

Cut several slits in the top crust with a sharp knife.

Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.

Enjoy!

Preheat the oven to 400 degrees F (205 degrees C).

Line a 9-inch pie plate with 1 pastry crust. Set aside.

Mix together rhubarb, strawberries, 1 ½ cups sugar, tapioca, and orange zest until well combined; spoon into crust.

Roll out remaining pastry on a lightly floured surface and place over rhubarb mixture. Seal the edges, brush the top crust with milk, then sprinkle with 1 tablespoon sugar.

Bake in the preheated oven for 10 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake for 35 minutes more.

Combine strawberries, rhubarb, brown sugar, ½ cup white sugar, flour, 1 tablespoon cornstarch, cinnamon, and allspice in a large bowl until flour and cornstarch dissolve; set filling aside, 30 minutes. (Add 1 tablespoon more cornstarch if filling is very juicy.)

Preheat the oven to 400 degrees F (200 degrees C).

Roll out ½ dough on a floured work surface into an 11-inch circle; place into a 9-inch pie plate and chill until ready to use. Roll out remaining ½ dough on a floured work surface into a 10-inch circle; cut into ¾-inch wide strips. Pour filling into pie crust in pie plate; scatter butter over top.

Moisten rim of bottom crust with a small amount of water. Start with the longest dough strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Press lattice strips down into bottom crust edge to seal; trim top crust strips neatly. Brush lattice with milk; sprinkle with 1 tablespoon white sugar. Cover edges with aluminum foil strips.

Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C). Bake until filling is bubbling and crust is golden, about 40 minutes more. Remove aluminum foil about 15 minutes before end of baking.

Turn off oven with the door open; rest pie for 15 minutes. Close the oven door; rest 15 minutes more. Transfer to a wire rack; cool completely, 3 hours to overnight. Filling will thicken as it sits.

Whisk 2 ½ cups flour and salt together in a large bowl; cut in shortening and ½ cup butter with a pastry cutter until pea-sized. Stir in water, 1 tablespoon at a time, until mixture holds together when squeezed. Divide dough in half, form into disks, wrap in plastic, and refrigerate at least 1 hour to overnight.

Preheat the oven to 375 degrees F (190 degrees C).

Roll out 1 disk on a lightly floured surface into an 11-inch circle; place in a 9-inch pie plate and refrigerate while making filling.

Combine strawberries, rhubarb, sugar, tapioca, 2 tablespoons flour, vanilla extract, cinnamon, orange zest, and orange juice in a bowl; pour into pie crust. Sprinkle 2 tablespoons butter pieces over filling.

Roll out remaining 1 dough disk on a lightly floured surface into a 10-inch circle; gently place over filling. Crimp edges together with a fork to seal. Brush top crust with egg white; cut several vent slits in top crust.

Bake in the preheated oven until crust is golden and filling is bubbling, 55 to 60 minutes. Cover pie edges with aluminum foil if browning too quickly. Cool completely before serving.

Preheat oven to 375 degrees F (190 degrees C).

Place 1 cup of sugar into a saucepan, and mix in the rhubarb; add butter, and bring to a boil over medium-high heat. Cook, stirring often, until the rhubarb is tender, about 10 minutes. Stir in the strawberries, and set aside. Let cool to lukewarm. Beat the eggs in a bowl until frothy, and mix into the rhubarb mixture.

Unroll the pie crusts, and line an 8-inch pie dish with a crust; pour the filling into the bottom crust. Place the second crust on top of the pie, and press the edges together. Crimp edge with a fork to seal. Cut 4 1-inch slits in the top of the crust with a sharp knife. Pour milk into a small bowl, and brush top crust with milk; sprinkle pie with 3 more tablespoons of sugar.

Bake the pie in the preheated oven until the crust is golden and the filling is set, 45 minutes to 1 hour. Allow pie to cool before cutting. Refrigerate leftovers.

In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest.

Let sit to macerate for 30 minutes to an hour.

Simply Recipes / Elise Bauer

In a medium bowl, whisk together the flour, sugar, baking powder and salt.

Use your (clean) hands to work the butter into the flour until the mixture resembles coarse crumbs, with pieces of butter no bigger than a pea.

Stir in the milk and egg until just moistened (do not over-mix!).

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Pour the strawberry rhubarb mixture into a 2-quart casserole dish. Drop the biscuit dough on top of the fruit, like cobblestones.

Bake in a 350°F (175°C) oven for 35 minutes until cobbler crust is golden brown.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Serve with whipped cream (optional).

Preheat the oven to 425 degrees F (220 degrees C).

Combine rhubarb, strawberries, sugar, raisins, flour, and ginger in a bowl; set filling aside for 15 minutes.

Meanwhile, roll out half the dough to fit a 9-inch pie plate; place into a 9-inch pie plate. Roll out remaining dough on a floured work surface into a 10-inch circle. Cut into ¾-inch wide strips with a sharp knife or pastry wheel; set aside.

Brush bottom crust with egg white; pour in filling and dot evenly with butter. Place pie on a rimmed baking sheet.

Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.

Bake in the preheated oven for 20 minutes. Reduce the oven temperature to 400 degrees F (205 degrees C); bake until golden, about 20 minutes more. Line crust edges with aluminum foil if they begin to brown too quickly.

Preheat the oven to 350 degrees F (175 degrees C). Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.

Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.

Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles.

Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.

Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.

Cut the stems away from the strawberries and discard. Cut the strawberries in half, and then in either quarters or thick slices.

Put the cut strawberries into a large bowl and sprinkle with sugar. Start with 1/4 cup of sugar and then add up to another 1/4 cup depending on how sweet your strawberries are. Gently stir the strawberries until they are all coated with some sugar.

Let sit at room temperature for about 20 minutes, until the berries soften and begin to release their juices.

Simply Recipes / Michelle Becker

After 20 minutes or so, mash about a quarter of the berries in the bowl with a potato masher and stir to mix.

You don't want to mash all the berries, just enough of them for their juices. Let sit while you bake the biscuits.

In a large bowl, vigorously whisk together 3 cups of the flour, the sugar, baking powder, and salt.

Cut the butter into the flour mixture, either using your fingers, a pastry cutter, a fork, or a food processor, until the largest pieces of butter are the size of peas.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Stir together the milk and cream and add the vanilla extract. Make a well in the center of the flour and pour the milk mixture into it.

Mix with a fork or wooden spoon until the mixture is just combined. It should look rather shaggy. If it is too wet to work with, sprinkle some of the remaining 1/4 cup of flour over it. Gently knead by hand a few times to form a loose ball of dough, adding more flour if needed. It should be slightly tacky but not wet.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Place the dough on a lightly floured surface and form it into an 8-inch square, about 3/4-inch to an inch thick. Place it on a parchment or silicone-lined baking sheet, cover with plastic wrap and chill for 20 minutes.

Simply Recipes / Michelle Becker

Remove the dough from refrigerator. Cut the dough into 9 even squares and space them about 2 inches apart from each other on the baking sheet.

Bake until the biscuits are medium golden brown, 18 to 20 minutes.

Makes 9 biscuits.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

While the biscuits are baking, whip the cream using an electric mixer, adding a drop or two of vanilla and 2 teaspoons of powdered sugar. Cover with plastic and place in the refrigerator to chill until ready to serve.

Simply Recipes / Michelle Becker

Split the biscuits, if you like, and top with the macerated strawberries and whipped cream.

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Simply Recipes / Michelle Becker

Add the butter to a 9x13-inch baking dish. Set the baking dish in the preheated oven until the butter is completely melted, 3 to 5 minutes. Remove the dish from the oven and carefully tilt it to coat the bottom and halfway up the sides with the melted butter. Set aside.

Whisk together the flour, milk, 1 cup sugar, baking powder, and salt in a medium bowl until smooth. Set aside.

Combine the strawberries and 1/4 cup sugar in a large saucepan. Bring the mixture to a boil, stirring frequently, over high heat. The strawberries will be dry at first, but as they heat up and mix with the sugar they will release their juices.

Reduce the heat to medium to keep the berries at a brisk simmer until the mixture is very juicy, 5 to 8 minutes. Remove from the heat.

Pour the still-hot strawberries into the buttered baking dish. Pour the batter as evenly as you can over the berries. It won’t look perfect and there will be pockets of strawberry and pools of butter showing through the topping. That’s okay!

Bake until the topping is browned and set, about 45 minutes. Serve warm with vanilla ice cream.

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Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Cut each pie crust into a square and piece together to cover the bottom of the prepared baking dish.

Bake in the preheated oven for 12 minutes. Remove from the oven; leave oven on.

Mix strawberries, rhubarb, sugar, and flour for filling together in a large bowl; pour into the crust.

Combine flour, brown sugar, and oats for topping in another bowl. Add butter and cut in with a pastry blender until crumbly. Sprinkle over the filling.

Return to the oven and bake until crisp and lightly browned, 40 to 45 minutes.

Arrange a rack in the lower third of the oven.

Make the pie dough, divide it into two equal disks, and chill the disks in the refrigerator for at least 1 hour.

Remove one disk from the refrigerator. Dust your countertop lightly with flour. Use a rolling pin to roll the dough to an 11-inch circle, about 1/8-inch thick.

To roll the dough, start at the center and roll outwards to the edges. Rotate the dough as you roll to keep the dough circular. If the dough starts to stick to the countertop or rolling pin, lightly dust it with more flour.

Simply Recipes / Mark Beahm

Carefully transfer the dough into a 9-inch pie dish. To do this while minimizing the risk of tearing the dough, roll the dough around the rolling pin and then unroll it into the pie dish. Gently press in the dough to line the pie dish.

Simply Recipes / Mark Beahm

In a large mixing bowl, toss the chopped rhubarb with the orange zest.

In a medium-sized bowl, whisk together the sugar, tapioca starch, ground nutmeg, and salt to combine. Pour the sugar mixture over the chopped rhubarb and toss with a rubber spatula to coat.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Transfer the filling into the bottom crust and spread it out evenly. Depending on the depth of your pie plate, the filling will be rounded, but it will settle as it bakes.

Simply Recipes / Mark Beahm

Roll out the second disk of dough following the same method as the first. Use a pastry wheel or a pizza wheel to cut a circle of dough into vertical strips that measure 1/2 to 3/4 of an inch wide.

To make a lattice, lay down 4 to 7 strips across the pie parallel to each other and spaced out evenly. Fold back every other strip and lay a long strip of dough perpendicular to the other strips in the center of the pie. Unfold the folded strips so they lie on top of the perpendicular strip.

Now fold back the parallel strips that lie underneath the perpendicular strip and lay down another perpendicular strip next to the first. Unfold the folded strips to cover the second perpendicular strip. Continue this weaving process until the lattice is complete.

Trim the edges and fold the dough over the edges of the lattice, tucking the top crust under the bottom crust, so the edge of the fold is flush with the outer rim of the pie dish. Use your fingers to crimp and seal the edges.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

In a small bowl, whisk the cream and egg yolk to make an egg wash. Use a pastry brush to apply the egg wash over the top crust. Sprinkle the top generously with the turbinado sugar.

Line a rimmed baking sheet with parchment paper or foil to catch any drippings. If you save and reuse parchment paper, this is a good time to reuse an old piece.

Place the pie on the baking sheet and bake it for 15 minutes.

Then, reduce the temperature to 350°F and continue baking for 1 to 1 1/2 hours, or until the crust is golden and the filling is bubbling in the center. If the edges of the pie brown too quickly, cover them with a pie shield or strips of aluminum foil.

Check your pie at the 1 hour mark for doneness.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Transfer the pie onto a wire rack to cool. Let it cool completely before slicing and serving.

Store the baked pie loosely covered with plastic wrap at room temperature for up to 2 days or refrigerated for up to 4 days.

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Simply Recipes / Mark Beahm

Preheat the oven to 350°F. Spread the almonds on a baking sheet and bake for 8 to 10 minutes, or until fragrant and golden. Cool the almonds on the baking sheet.

If you don’t want to turn on the oven, toast the almonds in a dry skillet (no oil) over medium heat. Stir constantly for 4 to 5 minutes, or until the nuts are lightly browned. Immediately transfer them to a plate to cool, since they can easily burn if you don’t watch them.

Simply Recipes / Sally Vargas

Set aside some strawberry slices to garnish the finished dessert with.

In a medium bowl, toss half the strawberries with the jam. Using a potato masher or a fork, crush them coarsely. Add the sliced strawberries and let sit while you whip the cream.

Simply Recipes / Sally Vargas

In a mixer bowl, combine the cream and vanilla. Beat until soft peaks begin to form. Once the cream is thickened halfway, use a wire whisk to beat it by hand to the desired consistency. The cream should be thickened but still soft and loose.

Simply Recipes / Sally Vargas

In the bottom of 4 (8-ounce) serving glasses or bowls, place a spoonful of the strawberries followed by the whipped cream. Top with a spoonful of broken meringue pieces. Continue to layer the strawberries, cream, and the broken meringues into the dishes.

Top with toasted almonds and reserved strawberry slices and serve.

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